Ginger Shrimp Stir Fry Recipe
Shrimp are a great dieting food as they’re low in calories and fat. Containing lots omega-3 fatty acids, zinc and astaxanthin, they’re also good for your hair and skin (aiding in the reproduction of new cells). You know me when it comes to beauty foods; if it’s gonna make me look younger, I’m putting an asterisk next to it and add it to my list of ‘cook more often’!
For years shrimp go a bad reputation for being high in cholesterol, but many recent researches are proving otherwise. They’re nowhere near as bad as saturated fats because they don’t raise the blood cholesterol as significantly, making this ginger shrimp stir fry safe to eat and very satisfying!
Ginger Shrimp Stir Fry
Cooked with ginger in a soy and fish sauce broth, this dish will take you back to Thailand.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 people
- Category: Main
- Cuisine: Thai, Seafood
- 2 tablespoons vegetable oil
- 2 cloves garlic (finely chopped)
- 1/3 cup ginger (cut into thin strips)
- 1 small onions (finely chopped)
- 16 large shrimps (de-veined and peeled)
- 1/2 teaspoon ground white pepper
- 1/4 cup water
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon granulated sugar
- 5 stalks scallions (roughly chopped)
- In a large pan (or wok) over high heat, add vegetable oil, garlic, ginger and onions, and cook for 3 minutes, until onions have soften.
- Add shrimps, cook for 30 seconds and add water, fish sauce, soy sauce and sugar, and cook for 2 minutes, tossing the shrimps around.
- Add ground white pepper and scallions, toss and cook for a minute, and serve with lime wedges and a bowl of rice.
I use: Red Boat Fish Sauce because it’s 100% pure and chemical free.
- Calories: 137
- Saturated Fat: 1